1-Step 1: Alright, let’s get hands-on with this salted caramel pots de creme it’s easier than you think and oh-so rewarding! Start by preheating your oven to 325°F (163°C) and getting seven 4-ounce oven-proof jars or ramekins ready in a large roasting pan. This prep sets the stage for a smooth process that fits into any home cook’s routine.

2-Step 2: In a medium saucepan, combine the granulated sugar, water, and 1/4 teaspoon fine sea salt. Whisk over medium-low heat until the sugar dissolves completely, then crank up to medium-high and let it boil without stirring. Brush down any sugar crystals on the pan’s sides, and watch as it turns a deep amber color in about 8 to 10 minutes don’t walk away!

3-Step 3: Carefully whisk in the heavy cream and whole milk, return to the heat, and cook for another 2 minutes while stirring. Remove from heat, mix in the vanilla extract, and let it cool for a few minutes. In a separate bowl, lightly blend the 6 large egg yolks without whipping them, then slowly add the cream mixture while whisking continuously to avoid any lumps.

4-Straining and Baking the Mixture: Strain the mixture through a fine mesh sieve into a measuring cup for that silky texture we all love. Divide it evenly among the jars, place the roasting pan in the oven, and pour hot water into the pan until it reaches halfway up the sides of the jars. Bake for about 40 minutes until the edges set but the centers still jiggle slightly it’s like magic in the oven!

5-Step 5: Once baked, remove the jars and cool them on a wire rack for 30 minutes before refrigerating for at least 4 hours. Just before serving, sprinkle a pinch of sea salt on top, and to keep the surface bubble-free, press plastic wrap directly onto the custard while chilling. The total time is about 20 minutes prep, 50 minutes cooking, plus 4 hours and 30 minutes cooling and chilling, so plan for roughly 6 hours overall.